Chocolate Nut Cookies

Chocolate Nut Cookies

1. Chop 20 grams of almonds and set aside

2. Prepare the ingredients for the biscuits, soften the butter at room temperature for use

3. After the butter has softened, add powdered sugar and mix well. Stir slowly until the powdered sugar and butter are evenly mixed, do not beat the butter

4. Add eggs and stir well. Add in two portions, stir until the first egg and butter are completely integrated, then add the next

5. Add a little vanilla extract and mix well (if you don’t have it, don’t add it)

6. Sift in cocoa powder and low-gluten flour

7. Use a rubber spatula to mix well, so that the flour and butter are completely mixed to form a dough

8. Add almonds and chopped almonds to the dough and knead evenly

9. Put the dough in a cookie mold and freeze in the refrigerator for 1 hour until the dough becomes firm

10. Take out the frozen dough and cut into thin slices with a thickness of about 0.5cm

11. Arrange the cut biscuits into the baking tray, leaving a certain gap between each biscuit. Put the baking tray into the preheated 190 degree oven and bake for about 12 minutes. (I use Beo 45R oven, the temperature is too high, so I use the upper heat 170 degrees, the lower heat 160 degrees, the middle level, and bake for 12 minutes)

Tips:

1. Please adjust the oven temperature and baking time according to your own oven;
2. Nuts can be replaced with melon seeds, hazelnuts, pistachios, etc. The amount can also be adjusted according to your preference, but the total amount should not exceed 75 grams, otherwise there are too many nuts and the cookie dough will not be easy to shape, and it is easy to cut broken.